Lazy Days Restaurant

79867 Overseas Hwy Vlg of I, Islamorada, FL 33036 · Permanent Food Service · License 5402057

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. lemon butter sauce (105*F); sauce (75*F - Hot Holding); the butter sauce and red sauce were reheated yo 165 for hot holding in the steam tableHigh priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
5 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot), 8 basic
-38
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep252026

Routine inspection

19 violations found

First visitSep 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
19 violations found:
- 5 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. lemon butter sauce (105*F); sauce (75*F - Hot Holding); the butter sauce and red sauce were reheated yo 165 for hot holding in the steam table
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw chicken over/not properly separated from ready-to-eat food, slice mushrooms
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw shrimp Chicken was relocated to walk-in cooler
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine at dishwasher dishwashing machine was repaired during inspection. Chlorine at 100 ppm
  Fixed on the spot
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. The dish machine was repaired 100 ppm chlorine food Contact surfaces are now being sanitized.
  Fixed on the spot
Intermediate6
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.can opener is soiled
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times. bus tubs were relocated
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Fixed on the spot
  No soap provided at handwash sink.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: A pot of margarine is on the prep room floor.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm quaternary.
  200 ppm quaternary
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine/bin.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  From dish tool hand washing sink
  Plumbing system in disrepair.
  Dish area Handwashing sink is drain line is broken
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Storage area
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.